Monthly Archives: December 2010

Count me in the crowd of trying to stay away from the resolutions. It’s too much like setting myself up for failure. But, I do like to reflect on the things that we did right this past year and think about how to do more “right” things in the coming year. The more right things we do, the better each year gets. This past year I got really involved with the folks here at Laura’s Lean Beef. That was most … continued…

Barb Freda

If you are familiar with Laura’s Lean Beef, you know that our company was started in 1985 by Laura Freeman. Since its inception, Laura’s Lean Beef has updated its look a few times. In fact, the first logo shown below is our very first-ever logo, and it was drawn by Laura and her brother. Can you tell? You should see the cow they drew to put on the labels.   It’s important every now and again for company’s to revitalize … continued…

Behind the Scenes at LLB Laura's New Look

This is a perfect breakfast/brunch dish when you want to wake up to an easy morning. Prep it the night before, clean up any mess, then pop it into the oven when you wake up: no fuss, no mess, just an enjoyable morning with family and friends. Serves 6 Prep time: 25 minutes (plus overnight rest) Cooking time: 55 minutes 8 ounces Laura’s Lean Beef Ribeye Sausage 1 cup finely diced onion 2 stalks celery, finely diced 1 clove garlic, … continued…

Barb Freda Healthy, Delicious Recipes Holiday Cooking

You can make this as is or you can use sirloin steak and reduce the bacon to get a much leaner sausage. The flavor won’t suffer too much, but you’ll have a drier sausage. Either way, you’ll love the result. For this recipe, keep, well-sealed and in the fridge, for up to a week. The flavors just get better. Prep time: about 25 minutes Cooking time: about 10 minutes 1 pound Laura’s Lean Beef Ribeye Steak, diced into small pieces … continued…

Barb Freda Healthy, Delicious Recipes

This is it. This is the sausage I want to eat when I want my Laura’s Lean Beef for breakfast. I will happily have it in a breakfast sandwich (see the sausage, egg white and cheese sandwich recipe we made). I’ll eat with just my egg in the morning. AND I will eat it in the breakfast casserole recipe that will be posted in a day or so. I think that little bit of extra fat from the ribeye helps, … continued…

Barb Freda Healthy, Delicious Recipes

Hmm. I like the grind of the sausage using the meat grinder … But I’m rethinking that vinegar addition. Now it seems to be taking something away from the flavors. I think it is still overpowering the sage flavor I want to dominate. So batch number three: No lemon. No vinegar. No sherry. Okay, maybe sherry … I’m going to make a batch without, fry up a patty and make a decision. I am liking the flavor, and I think … continued…

Barb Freda Healthy, Delicious Recipes

Well, I mixed my beef yesterday: one pound ground beef with one slice of bacon, very finely chopped, 3.5 ounces white wine and .5 ounce sherry vinegar (when I mixed, I discovered I was out of sherry). To the liquid, I added one teaspoon rubbed sage and about 1/4 teaspoon of the following: cloves, celery salt, smoked paprika, oregano, black pepper, thyme, salt and ginger. I added a pinch of cayenne. I mixed that up well in the wine/vinegar mixture, … continued…

Barb Freda Healthy, Delicious Recipes

I was mulling recipes for December, and I had a flash of brilliance: I want to make beef sausage. No, not with casings and all that, but I want to make something that will satisfy me and remain lean. In a chef’s words: I want the flavor profile without the fat. It’s been years since I’ve made my own sausage, so the first thing I did was to gather up a gazillion recipes. Oh, okay, maybe I didn’t read a … continued…

Barb Freda Healthy, Delicious Recipes

We’ve cut most of the fat out of our “sausage” but kept all of the flavor. The added maple syrup is a nod to that salty-sweet combo so popular these days. Real maple syrup packs a flavor punch with very few calories (17 calories per teaspoon and 0 fat). We’ve given you the option of making the sandwich without the cheese, but we like to add it—all this protein is sure to satisfy for a good long time, meaning lunch … continued…

Barb Freda Healthy, Delicious Recipes

Okay, it’s a long name for a recipe, but there’s a story behind it, of course …We celebrate Boxing Day, a British post-Christmas holiday (in addition to Christmas on December 25). For years, we’ve held an open house, had many people come over, filling the house with lovely noise and lovely laughter. I love Boxing Day. Anyway, we always have Beef Wellington for Christmas. We never eat it all, so we indulge in a filet-filled steak pie for Boxing Day. … continued…

Barb Freda Healthy, Delicious Recipes Holiday Cooking